Butter chicken (or murgh makhani) is part of Indian cuisine, popular in countries all over the world.This rich, buttery, creamy chicken is perfect for parties and family gatherings.

For Marination:
  • Boneless Chicken
  • 1/4 cup Yoghurt
  • 1tbsp Ginger and garlic paste
  • 1tbsp Lemon juice
  • 1/4tsp Turmeric powder
  • 1tbsp Red chilly powder
  • 1/2tsp Garam masala Powder
  • For Gravy:
    • 1tbsp Butter
    • Onion-2
    • Tomato-2
    • 1tsp Ginger and garlic paste
    • 1tsp Chilly powder
    • Almond/Cashew nut-a handful (soaked in water for 15 minutes)
    • Cardamom-2
    • Cloves-2
    • Cinnamon-1stick
    • Pepper corns-1tsp
    • Coriander leaves (chopped)
    • 1/2tsp Sugar
    • 2tbsp Fresh cream
    • Marinate chicken with turmeric powder, chilly powder, garam masala, yoghurt ,ginger-garlic paste, lemon juice and salt.Keep it aside for an hour.
    • Heat 1tbsp butter in a pan and saute onions unil translucent.Add ginger garlic paste and saute well another 2 minutes.Add chilly powder and fry for a minute.Now add tomatoes and saute until tomatoes turn soft.Add almonds /cashew nuts and remove from heat.Cool completely and grind it into a smooth paste.
    • Heat 1 tbsp butter in a pan or pressure cooker and fry cardamom ,cloves,cinnamon and pepper powder.Add ground paste,3/4 cup water,sugar and salt.
    • When it starts boiling add marinated chicken and coriander leaves.
    • Cover and cook on medium heat or pressure cook for one whistle,until desired consistency is reached.
    • Switch off the flame and finally add fresh cream.Mix well
    • Garnish with fresh cream and coriander leaves.
    • Serve with chapathi,rice,parathas,or naan.